In a medium mixing bowl, break up ground chicken with fingers.
Lightly toss with carrot through white pepper until evenly blended. Make sure to toss and not over work, otherwise the chicken filling will be tough.
Create a flat workspace, like a cutting board or plate. Place wonton wrappers on one side and lightly beaten eggs with 2 tablespoons water.
Place approximately 1 tablespoon chicken mix in the center of each wrappers. Dip your fingers in the egg wash and rub onto the edges of wonton wrapper. Grab alternating corners, pulling up and pinching together. Finish with remaining two corners, pinching all four together into a pyramid shape. Set onto a wax or parchment paper lined baking sheet. Repeat with remaining chicken mixture.
When ready to prepare, preheat oven to 350 degrees. Cover bottom of a large frying pan with vegetable oil, bring to a medium-high heat.
When hot, place several dumplings in the pan, flat side down, covering to steam the top. Fry until bottoms are lightly browned. Remove to a baking sheet. Continue with remaining wontons.
Place into the oven for 5-10 minutes to heat all the way through and crisp up tops.
Meanwhile, the same large frying pan, combine all dipping sauce ingredients. Stir and bring to a low simmer, immediately remove to a serving bowl.
Serve hot chicken wasabi dumplings with dipping sauce and enjoy!
If you've tried this recipe, come back and let us know how it was!
A pre-made paste can often have more flavor than powder. If you do use a powder, allow it to sit for a few minutes to develop the flavor.